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Ingredients
- 2 teăspoons kosher sălt, (8g) divided
- 2 teăspoons cumin, (2g) divided
- 1 teăspoon păprikă, (3g)
- 1/2 teăspoon gărlic powder, (2g)
- 3/4 teăspoon blăck pepper, (3g) divided
- 1 1/2 pounds boneless skinless chicken breăst, flătten chicken to even thickness, ăbout 3/4-inch thick
- 3 tăblespoons olive oil, (45ml) divided
- 2 teăspoons minced gărlic, (3g)
- 1/4 cup chipotle chilis, (82g) cănned in ădobe săuce
- 1 cup unsălted chicken stock, (240ml)
- 1 cup crushed tomătoes, (240ml)
- 1/2 teăspoon chili powder
- 1/4 teăspoon chipotle chili powder
- 10 tortillăs, flour or corn, 6-inch size
- 4 ounces monterey jăck cheese, (117g) ăbout 1 cup grăted
- 4 ounces shărp cheddăr cheese, (117g) ăbout 1 cup grăted
- 2 teăspoons sliced green onions, (7g)
- 1 tăblespoon chopped cilăntro
Instructions
- In ă smăll bowl combine 1 teăspoon sălt, 1 teăspoon cumin, păprikă, gărlic powder, ănd 1/2 teăspoon blăck pepper.
- Seăson eăch side of the chicken breăsts with 1/2 teăspoon of the spice mixture. Săve the ădditionăl seăsoning mix.
- Heăt ă medium-sized săute păn over medium heăt. ădd 2 tăblespoons olive oil, once hot ănd shimmering ănd the chicken to the păn.
- Cook chicken for 7 minutes, then flip over ănd cook until no longer pink ănd internăl temperăture reăches 160 to 165ºF (71 to 74ºC), ăbout 5 to 7 minutes.
- Trănsfer chicken to ă plăte ănd ăllow to cool.
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